Saturday, October 20, 2012

King Ranch Chicken Casserole

Tip:  Read directions completely before preparing.

1 teaspoon chili powder
¼ teaspoon ground chipolte chili pepper
¼ teaspoon fresh ground black pepper
1 teaspoon garlic powder
1 teaspoon fresh ground cumin (comino)
3 cups chopped/shredded cooked chicken
1 tablespoon olive oil
1 cup white onion, chopped in large chunks
½ cup chopped sweet peppers
1 plum tomato, chopped
1 (10 ounce) can cream of chicken soup, undiluted
1 (10 ounce) can cream of chicken and mushroom soup, undiluted
1 (4 ounce) can Hatch’s diced green chilies
1 cup chicken broth
bag of thin tortilla chips
1 ½ cups mild cheddar cheese, shredded
sour cream (optional)
In a small bowl, add chili powder, chipolte chili pepper, black pepper, garlic powder and cumin, and then mix all together.

In a large bowl add the 3 cups of shredded chicken, then sprinkle all the spice mixture on top and finally mix all the chicken and spices together.  Making sure mix thoroughly, and then set aside.

In a skillet over medium high heat add olive oil and heat.  Then add onions and sweet bell peppers and sauté about 5 minutes or until tender and just turning light brown.


Add tomatoes and spiced chicken and saute another 2 minutes.  Stirring to combine all; remove from heat and skillet and set aside.

In the same skillet, that you just removed the chicken from, over medium heat, add the 2 cans of soup, green chilies and chicken broth.  Just warm enough to stir all together and create a sauce.  Remove from heat and set aside.

In a 10 x 6 inch baking dish spread some of the sauce mixture, and then layer tortilla chip pieces on top of the layer of sauce.

Top with ½ the chicken mixture and ½ cup of cheese.

Add sauce to just cover the chicken, spread with serving spoons.

Add another layer of chips, then remaining chicken and cheese.  Add remaining sauce, spread it with serving soon.

Bake at 350° for 40 - 45 minutes, and until nice and bubbly and the top just turning a light brown.  Remove from oven and let sit for 10 minutes.  Serve and top with sour cream, or extra chopped onions!  Enjoy!

Tip:  You can freeze the casserole up to 1 month, if desired.  Thaw in refrigerator overnight, and bake as directed.